A jumble of Odessa: 3 trendy recipe from guru Bashny.Net

 

The good old salad in a new way. Photo: Publishing House "Eksmo"

Spring, winter and avant-garde – choose your salad! Renowned restaurateur and connoisseur of Odessa cuisine Saveliy Libkin – shared recipes history.

Vinaigrette seasonal salad. Winter vegetables for him to cook, but in the spring and in summer baked in the oven under foil. Mandatory ingredients: potatoes, beets, carrots, pickled cucumber and green peas. Green onions or onion – depends on the taste of the cook.

Pickles in the winter version I replace with salt ceps.





 

Photo: Publishing House "Eksmo"

And the third, most radical option, you can add back very salty and newmachines herring (dunayka is not suitable because of its tender structure). Half the weight of potatoes I sometimes replace boiled "jewel". So in Odessa called the small white beans. Well, the bow I prefer to use the Crimean





3 versions of your favorite salad (left to right): salad winter, avant-garde herring, spring. Photo: Publishing House "Eksmo"

 

Spring variance need:
(for 6 servings)
250g large new potatoes
250g early beet
150 g carrots early
150 g shelled fresh green peas
200 g pickled cucumbers
0.5 bunch green onions
5 sprigs of dill
40 ml olive oil

Filling:
100 ml olive oil
1 tsp Dijon mustard
salt and ground black pepper – to taste

How to cook spring option:

1. Early vegetables – potatoes, beets and carrots and bake in the oven at 180°C until cooked, spread them separately in trays and covering with foil.





 

Photo: Publishing House "Eksmo"

 

2. Before cutting the vegetables must be cooled down to room temperature.

3. Pickled cucumber peeled and cut into cubes.

4. All the vegetables cut into cubes, comparable in size with green peas, green onions and dill finely chop.





 

Photo: Publishing House "Eksmo"

 

5. Diced beets dressed in a separate bowl olive oil, so it is not painted other vegetables.





 

Photo: Publishing House "Eksmo"

 

6. For dressing mix all the ingredients and whisk.

7. Salad mix and dressed 10 minutes before serving.

8. Green peas you can add fresh, and you can problanshirovat it one minute and cool.

Winter variance need:
200 g of potatoes
150 g boiled "pearls"
250 g of beet
150 g carrots
150 g salt cask white mushrooms
150 g canned green peas
50 g of sweet onions (ideally Crimean)
40 ml olive oil
salt – to taste

How to make a winter version:

1. Boil the potatoes in their skins, carrots and beets thoroughly wash and boil separately in salted water. It is important not to digest.

2. Boil to the "pearl".





 

Photo: Publishing House "Eksmo"

 

3. Cask lightly wash mushrooms and cut into cubes.

4. The process of slicing all the vegetables and mixing the same as in the spring version of the vinaigrette.



 

Photo: Publishing House "Eksmo"

 

5. Dressed the salad with olive oil.

A variant of herring





 

Photo: Publishing House "Eksmo"

Odessitka Irina Rakova singer from the band, popular in Odessa in the 70's, and then moved to Sydney, continues to cook in Australia meals of Odessa cuisine, including salad, but replace the boiled or baked beet pickled from the jar. And says that the taste does not suffer, and even changes for the better. Sweet and spicy marinade is able to give the dish a special piquancy.

 

What you need:
300 g potatoes
250 g of beet
150 g carrots
200 g of the back herring
100 g canned green peas
0.5 bunch green onions
50 g of sweet onions (ideally Crimean)
40 ml olive oil

How to make a variant with herring:

1. The principle of the preparation of the vinaigrette with herring similar to the first two options.

2. Herring cut into cubes.





 

Photo: Publishing House "Eksmo"

 

3. All the vegetables cut into cubes, comparable in size with the size of green peas.





 

Photo: Publishing House "Eksmo"

 

4. Vinaigrette with herring ready!

The first book Savely Libkin "My Odessa cuisine", which instantly became a bestseller. His second book "Odessa feast from a Supply to Deribasovskaya" leaves in Publishing house "Eksmo" at the end of March. Personally we can't wait to see these colorful recipes with clear step by step photos and fascinating stories of guru libkina you believe unconditionally and want to cook everything.published

 

Source: domashniy.ru